⅓cuplight olive oil, melted coconut, avocado, or vegetable
4ounces(113g)white chocolate, melted (see note)
1large egg
1teaspoonvanilla extract
1cup(227g)sour cream
Streusel:
¼cup(36g)all-purpose flour
2tablespoonslight brown sugar
¼cup(85g)finely chopped pecans
3tablespoonscold butter, cut into small pieces
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 9X5-inch loaf pan and line the bottom with parchment paper to fit.
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Toss the chopped cranberries with the dry ingredients.
In a medium bowl, whisk together the brown sugar, oil, white chocolate, egg, vanilla and sour cream until smooth.
Add the wet ingredients to the dry and mix just until combined.
Pour the batter and spread evenly in the prepared baking pan.
For the streusel, whisk together the flour, brown sugar and pecans. Add the butter pieces and using your fingers or two knives, a pastry blender or a fork, crumble the mixture together until pea-sized crumbs form.
Sprinkle the streusel evenly over the bread batter and bake for 55-60 minutes. Cool for a few minutes in the pan before carefully turning out onto a cooling rack to cool completely.
Notes
For the White Chocolate: since it's melted, I highly encourage using white bar chocolate (not almond bark, real chocolate) and not chocolate chips. White chocolate chips tend to seize up instead of melting.